Carrot & Sweet Potato

This dish can be prepared up to the baking stage early in the day and refrigerated, leaving little work at dinner time. Serves 4.


1 lb. Carrots 450 g
1 large Sweet potato 1 large
1 tbsp Butter 15 mL
dash or two Mrs. Dash (optional) dash or two

Peel carrots and sweet potato and chop into pieces. Cook in boiling salted water until tender. Drain.

Add butter and Mrs. Dash. Mash well. Transfer to oven proof dish.

Dot with butter and bake in 350°F (180°C) oven for 15 to 20 minutes..


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